Spaghetti with lemon sauce

When you think of spaghetti with lemon sauce, it’s usually as a creamy sauce with an intense aroma and pleasant lemon scent, made simply with just lemon juice and other delicate ingredients. Today's recipe, however, will try to upset these preconceptions and offer a completely original, unique and unusual take on pasta with lemon sauce. We urge you to try it, even though at first glance it may seem a little unusual. Yes, we admit it: this is a very unexpected combination! Lemon and tomato is an unusual pairing and yet really pleasing to the palate. To bind these two ingredients together we have used capers. We can only invite you to give it a go, leaving aside any preconceptions and preferences you might have about what a lemony pasta sauce should consist of. This one is superb and will become a regular of your summer in the kitchen. See you soon!


  • lemon 40 grams
  • sundried tomatoes 40g of dried tomatoes in oil
  • capers 30 grams
  • parsley 10 grams
  • rum 10 millilitres
  • tabasco A dash of tabasco
  • sugar 10 grams
  • lemon juice 30 millilitres
  • spaghetti 200 grams
15 minutes Total time
9 minutes Active time
Serves 2 persons
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Cut off two slices of lemon and then cut them into sections. Halve the capers and cut the dried tomato into strips. In a frying pan, sauté the lemon, capers and tomatoes. Add the rum and then flambé. Then add the sugar and a splash of Tabasco. When the pasta is ready, add it to the pan with the sauce, add the lemon juice and chopped parsley and serve. This unusual recipe is ready!

Follow to the letter the quantities indicated in the recipe: too much lemon, with its intense flavour, could unbalance the combination of flavours in the dish.
It seems that lemon is a genuinely natural curative: excellent for aiding digestion, has natural anti-cancer properties, is excellent for preventing diarrhoea and nausea, strengthens the immune system, and has disinfectant properties.

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